American · Dinner
Texas Smoked Beef Ribs Family
A Central Texas pit master showpiece, whole rack of beef back ribs rubbed in coarse black pepper and salt, slow-roasted until the bark is set and the meat pulls clean from the bone.
$$
20 minsPrep
4 hrsCook
4 hrs 20 minsTotal
HardLevel
Nutrition per serving
720Calories
52gProtein
38gFat
42gCarbs
2gSugar
2gFiber
890mgSodium
130mgChol
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Instructions
1
Prep
Remove membrane from ribs by sliding a butter knife under the edge and pulling with a paper towel. Mix pepper, salt, and garlic powder. Rub firmly over the rack, drizzle with oil, coat evenly.
2
Roast
Preheat oven to 150°C / 300°F. Place ribs bone-side down on a wire rack over a foil-lined roasting tin. Roast uncovered 3 hours until dark bark forms.
3
Wrap
Remove ribs. Wrap the rack tightly in foil and return to oven 1 hour at 150°C until meat pulls back from bones by 1cm and a skewer meets no resistance.
4
Rest
Remove foil-wrapped ribs and rest still wrapped 20 minutes at room temperature, allowing carryover cooking and juice redistribution.
5
Plate
Unwrap ribs and slice between the bones onto a serving board. Arrange pickled jalapeños, sliced white onion, and white bread alongside. Serve family-style for 2.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 rack beef back ribs
- 1.5 tbsp coarse black pepper
- 0.75 tbsp coarse sea salt
- 0.5 tsp garlic powder
- 1 tbsp vegetable oil
- 4 pickled jalapeño slices
- 0.5 small white onion
- 4 slices white bread